Toma di Gressoney - Italian typical cheese


Product type: Cheese
Region of production: Valle d'Aosta
Slow Food Presiudium
Price: Medium

The Gressoney Toma cheese is one of the best italian table cheese, produced with ancient traditional sistem exclusively in a precise area, exactly in the Lys Valley, in Valle d'Aosta region, which main center is Gressoney. It is a semi-fat cheese, obtained using cow's milk partially skimmed and since it is a mountain pasture cheese, it is naturally produced only in the summer months. The seasoning of this unique cheese is done for about 6 months on wooden boards in damp cellars or caves. But the toma cheese lands itself well to aging: perfectly intact even after three years, its flavour are at their best after 18/24 months. The result is a smooth crust cheese, light brown and of soft dough, of a pale yellow color, and with small holes. .The Gressoney Toma cheese has become a Slow Food Presidium, supported by the region of Valle d'Aosta in order to safeguard and promote the long seasoning production technique, since, for logistical reasons and convenience, has become accustomed to sell it fresh, despite its taste is best after a long seasoning. This traditional italian cheese is great served after a meal, accompained by sliced homemade bread, perfect when paired with the many aostan salami.

Jambon de Saint-Oyen - Grilled italian typical ham

Product type: Meat
Region of origin: Valle d'Aosta
Category: Valle d'Aosta traditional product (Decree of July 10, 2006)
Price: Medium

The grilled ham of Saint Oyen is a boneless ham lightly smoked, sprinklend with chopped fresh herbs and browned slowly on a spit of enormous braziers stoked by fir wood or larch, alder or ash coming from the San Bernardo valley. During the slow cooking on the grill, which is essential to obtain the characteristic golden color of the rind, the ham is constantly watered with a mixture of white wine and honey with the add of seasonings. This ham is a traditional food product recognized in the decree of July 10, 2006, published in the Official Gazette whose processing must take place exclusively in the small village of Saint Oyen, as imposed by the strict instructions of the regulation. To best exalt the characteristic of taste and lightness of the product, it is recommended to warm it a few seconds and serve accompained by boiled potatoes or green beans. Since 1968 has started the annual festival of this italian typical meat which is organized in the first Sunday of August in a festive atmosphere and full of entertainment. To come visit us during this event, please contact our partner travel site Leibtour.com.

Chambave rouge DOC Valle D'Aosta - Italian red DOC wine


Product type: Wine (red)
Region of production: Valle d'Aosta (Chambave, Châtillon, Pontey, Saint-Denis, Saint-Vincent, Verrayes)
DOC: Decree 30/07/1985
Grapes used: Petit Rouge local grape (min 70%); other red grapes (max. 30%)
Price: Medium 

The Vallee d'Aoste Chambave rouge is a dry wine, fruity and harmonious, produced primarily from the grapes of Petit Rouge (minimun 70 %, according to the specification) to which are added the grapes of Dolcetto, Gamay e Pinot Noir, coming from the vineyards of Chambave, Saint -Vincent, Pontey, Saint-Denis, Verrayes and Chatillon. It has a good alchool content (11,5°-13°), a ruby red color with violet hues and intense and persistent perfume, with hints of flowers and fruits. The Chambave Doc is one of the excellent italian DOC wine in which you can find all the pleasure and taste of the Valle d'Aosta red wines. It embodies all the characteristics of the red aostan wines. This red that can be used as a dinner wine, especially with local meats, soups and stews. A suggestion: it is a wonderful combination with the typical "carbonada", a recipe made with beef stew. A holiday in the Valle d'Aosta can be an opportunity to discover the secrets and specialties of this region along the road of wines of Valle d'Aosta, recommended for all curious travellers. If you want to come in Italy to taste these precious wines, just send a simple request to our partner travel portal Leibtour.com.

Boudin sausage - A great classics from italian traditiona food

Product type: Meat
Region of origin: Valle d'Aosta
Price: Low 

 
The boudin (or also boudeun) are among the great classics of Valle d'Aosta and are still prepared in strict accordance with ancient recipes handed down through generations. This is a very particular sausage because it is made whit boiled potatoes pealed by hand to which are added bacon cubes, beetroot (an excellent natural preservative), natural flavour and spices and, above all, the ingredient that causes the red color, that is the pork or beef blood. The mixture is then wrapped and hung to dry for a couple of weeks. Once considered a poor food, today is a characteristic food of the aostan tables. Excellent as a cold starter, can be also served boiled combined with red mountain potatoes or alternatively baked for about fifteen minutes when it is still fresh, and it becomes a true delight for the most discerning palates. It must be served with young local red wines with good aromatic reach. During the month of June takes place the "Mangia a pià": it is a culinary walk in the town of Chatillon and there are seven stages and many dishes have as protagonist the typical Valle d'Aosta boudin sausage. Reservation are recommended as there are 700 seats available. So if you want to come to visit this event, just book your trip using the site Leibtour.com. A curiosity: if you do not like the pork blood idea, you can also taste the "bloodless" version, that stands up for its unique pink color due to the beets.

Velle d'Aosta tiles (tegole valdostane) - Typical dessert of traditional italian cuisine


Product type:  Dessert
Region of origin: Valle d'Aosta
Price: Low

The Valle d'Aosta tiles, in italian "tegole valdostane", are traditional cakes directly from the italian confectionery art. They are made with very fine chopped almonds and hazelnuts that give to these biscuits a soft and delicate taste.These cakes are relatively old. It was thanks to some Valdostan confectioners in the thirties, during a stay in Normandy, that they found these sweets. They were impressed by the good taste of the tiles and just because in the form they recall the tiles of Valle d'Aosta, they decided to produce them in the laboratory of Aosta. The tiles obtained a great success and thereafter entered the culinary heritage of Valle d'Aosta region. Light, crisp, and with almonds and butter flavor, their recipe is really simple. You just have to chop finely the nuts with sugar and then add lightly beaten egg whites and flour. Then you spread a thin and leveled layer of this cream, from which you'll subsequently obtain some dough discs to be curved so they can take the typical tile form. At this point you just need to enjoy your delight... But if you prefer to enjoy the tiles breathing the italian air and atmosphere, reserve your culinary trip to Italy through our partner site Leibtour.com.